Cicara Borek
Delight your taste buds with Cicara Borek, a classic Turkish pastry featuring delicate, golden phyllo dough rolled into crispy cigars filled with a savory blend of spiced ground beef or lamb, aromatic onion, and fresh parsley. This easy-to-make dish combines the richness of a buttery yogurt glaze with the satisfying crunch of sesame or nigella seeds, creating the perfect harmony of texture and flavor. Ideal for appetizers, snacks, or light meals, these deliciously flaky boreks bake to perfection in just 30 minutes and pair beautifully with a dollop of plain yogurt or a crisp salad. Bring the authentic flavors of Turkey to your table with this irresistible recipe that’s sure to impress family and friends alike!
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Recipe Information
Ingredients
- 12 sheets phyllo dough (yufka sheets)
- 500 grams ground beef or lamb
- 1 medium onion, finely chopped
- 2 tablespoons parsley, finely chopped
- 4 tablespoons olive oil
- 100 grams butter, melted
- 4 tablespoons plain yogurt
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 teaspoons sesame seeds or nigella seeds (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a large skillet over medium heat, add 2 tablespoons of olive oil and sauté the chopped onions until soft and translucent (about 3-4 minutes).
Add the ground beef or lamb to the skillet and cook until browned, breaking it apart with a wooden spoon (about 5-7 minutes).
Season the meat mixture with salt, black pepper, paprika, and ground cumin. Stir to combine. Remove from heat and let cool slightly.
Once the meat mixture has cooled, stir in the chopped parsley. Set this filling aside.
In a small bowl, whisk together the melted butter, remaining olive oil, yogurt, and egg to create a brushing sauce.
Place one phyllo sheet on a clean work surface. Using a pastry brush, lightly coat the sheet with the brushing sauce.
Fold the phyllo sheet in half horizontally to form a long rectangle. Brush the folded sheet with more of the sauce.
Place a spoonful of the meat filling along the short edge of the folded sheet, leaving some space for folding.
Roll the dough tightly around the filling into a cigar shape, tucking in the sides as you go to seal the edges.
Place the rolled borek seam-side down on the prepared baking tray. Repeat with the remaining phyllo sheets and filling.
Brush the tops of the rolled boreks with the remaining brushing sauce and sprinkle with sesame or nigella seeds if desired.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Allow to cool slightly before serving. Serve warm with a side of plain yogurt or a fresh salad.
Nutrition Facts
Calories |
3311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.7 g | 327% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 12.0 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 409 mg | 31% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
